Monday, August 25, 2008

Red Wine Marinated Flank Steak with a Cabernet-Shallot Reduction

Actually it was Red Wine marinated Flank Steak filled with Prosciutto, Fontina, and Basil with a Cabernet-Shallot Reduction! This is a Bobby Flay recipe and it was very tasty, albeit a bit time consuming, but worth it!

4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterflied
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced Fontina cheese
14 fresh basil leaves (not 13 or 15, I kid)

**Olive oil Cabernet-Shallot Reduction, recipe at bottom**

Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Heat grill to high.

Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves.

Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.

Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare.

Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.

Cabernet-Shallot Reduction:
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
1 tablespoon honey

Heat oil in a large saucepan, add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt to taste and honey. Drizzle over your steak.


Jan said...

That looks and sounds fabulous, Cheryl. But I'm not sure I could bring myself to waste, sorry use, a whole bottle of cabernet in a sauce. ;-)

Raquel said...

Looks good! Much love, Raquel XO

test it comm said...

That steak looks and sounds really good!

How to spatchcock a chicken or turkey!

Finishing some of Cheryl's drafts... Keeping spatchcocking simple. Using a VERY sharp cleaver or kitchen shears -- not scissors, carefu...